Minneola Tangelo Cod Fish Tacos
By Maggie Michalczyk, RD
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serves: 2
Ingredients
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4
tortillas
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2
medium to large cod filets
-
2
tablespoons olive oil
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1
Sunkist® lemon, juiced
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2
teaspoons garlic powder
-
salt + pepper
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3
Sunkist® Minneola tangelos
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1
cup thinly sliced purple cabbage
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1
cup thinly sliced Napa cabbage
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1/2
cup shredded carrot
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1
tablespoon roughly chopped cilantro for garnish
Coleslaw Dressing
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1/4
cup tahini
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1
tablespoon maple syrup
-
1/2
Sunkist® Minneola tangelo, juiced
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2
teaspoons apple cider vinegar
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salt and pepper to taste
-
1/4
cup water
Directions
- Preheat the oven to 400 degrees F.
- Season the cod with olive oil, lemon, salt, pepper and garlic powder.
- Bake for about 10 minutes until the fish is opaque. Meanwhile, prepare the slaw for the tacos (instructions below).
- Supreme the Minneola tangelos so that they are cut into segments. Toss with cabbage and shredded carrot.
- Pour dressing over the slaw mix and combine.
- Assemble tacos by heating the tortillas, adding the slaw and about ½ of each fish filet.
- Garnish with chopped cilantro and serve.
Coleslaw Dressing
- In a small bowl combine the ingredients for the dressing.
- Slowly add water in small increments, occasionally mixing ingredients together until desired thickness is reached.
